No Bake Carrot Cake
Every once in a while, the perfect quick dessert recipe comes along that satisfies all of your dietary needs as well as your innermost food cravings. This No Bake Carrot Cake recipe is exactly one of those. Not only is it an easy recipe for carrot cake, it’s a fun recipe for kids, and a simple carrot cake to make any day of the week. Best yet, it’s a vegetarian carrot cake, a vegan carrot cake, and a gluten-free carrot cake. It’s also a super healthy carrot cake that comes with healthy frosting. This carrot cake recipe suits just about every diet, is totally delicious, and will make everyone in your family carrot cake happy.
Aside from how mouth-watering this carrot cake recipe is, let’s talk about just how healthy it is. The main ingredient in this carrot cake is, as you might have guessed, carrots. The nutritional value of carrots, in and of themselves, is pretty impressive to begin with. Just one medium raw, uncooked carrot is only 25 calories, is very high in dietary fiber, potassium, vitamin A, and vitamin C, high in manganese, niacin, thiamine, and vitamin B6. It contains no saturated fat or cholesterol, and it also contains calcium and iron. Another key ingredient to this no-bake carrot cake is walnuts. A half a cup of walnuts contains 7 grams of protein, 4 grams of dietary fiber, and is a source of calcium and iron. Daily sources of iron and protein are very important for everyone in general, but particularly important for vegetarians and vegans. Another significant ingredient in this healthy carrot cake is Medjool dates, which are also high in dietary fiber and contain vitamin A, vitamin C, calcium, and iron. These are just a few of the ingredients called for in this no-bake carrot cake recipe, but you can be assured that the rest of them are just as nutritious, if not more, than the ones already mentioned.
Although it’s unclear as to when carrot cake was first invented, traditional carrot cake recipes have been with us for a very long time. It’s commonly believed that carrot cake evolved from carrot cake puddings that were very popular in Europe during the Middle Ages. Substitutes for sugar were often used during these times since sugar was as rare as it was expensive. Carrots, therefore, with their relatively high sugar content in comparison to other vegetables, were often the perfect sweetener for sweet cakes and puddings. The earliest recipes for carrot pudding appear in “A Booke of Cookrye” a medieval text on the art of cooking published in 1591, as well as “Discourse of Sallets” written by John Evelyn in 1699. Some historians think there was a sort of carrot cake revival in Great Britain during World War II, due to rationing, but it wasn’t until the early ’60s that carrot cake started appearing in cafes and restaurants in the USA as a kind of novelty item. People took a shine to them fairly quickly and their popularity began to rise. Today, carrot cake is considered to be common dessert fare. This recipe for no-bake carrot cake, however, is a new form of carrot cake that is well-suited to today’s variety of dietary needs.
This no-bake carrot cake recipe comes from the “Wholefood Simply” website, where you can find loads of healthy recipes suited to just about every possible dietary preference. You’ll find luscious vegetarian recipes, vegan recipes, dairy-free recipes, gluten-free recipes, nut-free recipes, grain free recipes, egg-free recipes, and paleo recipes. Whatever your dietary requirements, you’re sure to find some excellent recipe ideas here.*
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